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Friday, 4 January 2013

Vegetable Clam Chowder


Recipe Title:  Vegetable Clam Chowder

This is a perfect dinner for a cold January night  when soup is the perfect choice and you want to minimize the cooking. This all-in-one soup blends together natures best ingredients...tomatoes, onions, garlic, carrots, bell peppers, & 1 small can of clams...such an amazing taste. I hope you enjoy this great meal!

By: Miriam Borys

Servings: 6
Time:  40 minutes start to finish


3 tbsp. olive oil
1 tbsp. coconut oil
2 onion – diced
3 garlic cloves
2 carrots
1 yellow bell pepper
1 red bell pepper
1 can whole baby clams  (142g)  
1 L Vegetable broth
2 cups white wine
2 russet potatoes – peeled & cut into large cubes (these potatoes are more hearty and do not become mushy when cooking...perfect for a chowder)
1 can (28 oz.) diced tomatoes
Hot sauce
1 tbsp. bouquet garni 
Salt & pepper

Dice onions & garlic. Saute in oils in a pre heated hot soup pot.
Peel carrots & dice into chunks.
Clean & core bell peppers (see video for the most efficient way to do this)
Add diced carrots & peppers. Saute for 5 minutes
Add salt & pepper, herbs & hot sauce.
Deglaze with white wine.
Add vegetable broth, canned tomatoes and prepared potatoes.
Cook for 25 minutes until potato chunks are tender.

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